Dinner Menu

Menu of the week August 26th to September 1st

Happy Hour Menu every day 5 to 6.30pm

SIGNATURES COCKTAILS $6

WINES BY THE GLASS $5


DATTERI E PANCETTA Roasted dates filled with gorgonzola and wrapped in pancetta 6
INSALATINA TROPEANA Heirloom tomato, black olives, oregano and red onions 6
CROSTINI DI BURRATA Bruschetta with whipped burrata, roasted artichokes hearts, olives, mint 7
RUSTICO Baked puff pastry filled with tomato sauce, mozzarella and parmigiano 6
PEPATA DI COZZE Spicy Mussels in white wine sauce 7
MACCHERONI AL FORMAGGIO Home made mac and cheese 6

Insalate, Zuppe ed Antipasti

OLIVE MARINATE 6
Castelvetrano, Cerignola and Gaeta Olives marinated in extra virgin olive oil, herbs and garlic
CAPRESE CON BURRATA 17
Fresh burrata cheese served with heirloom tomatoes, fresh basil, extra virgin olive oil
CROSTINI DI BURRATA 10
Bruschetta with whipped burrata, roasted artichokes hearts, olives, mint
PAPPA AL POMODORO 9
Organic tomato bread soup
INSALATA PRIMAVERA 10
Spring salad with carrots, fennel, radicchio, arugola in a citrus vinaigrette
INSALATA DI BARBABIETOLA 10
Golden and red beets salad, goat cheese, pomegranate, almonds. Orange vinaigrette.
CARPACCIO DI FILETTO DI MANZO 16
Raw filet mignon served with seasonal salad. Red onion and citrus dressing
CALAMARI ALLA GRIGLIA SU INSALATA DI RUCOLA 16
Fresh Monterey Bay calamari served grilled over arugola salad with lemon and olive oil
PARMIGIANA DI MELANZANE 14
Eggplant parmigiana served with fresh mozzarella and tomato sauce

House made Pasta & Secondi

MAFALDINE NERE CON GAMBERONI E CALAMARI SALTATI IN NDUJA SAUSAGE* 19
Squid Ink pasta served with prawns and calamari sauteed with ‘Nduja sausage and white wine
FETTUCCINE AL RAGU’ DI AGNELLO * 19
Shredded lamb shank ragu over fettuccine pasta
RAVIOLI AL POMODORINO FRESCO 19
Vegeterian ravioli filled with ricotta cheese. sundried tomatoes. Fresh tomato sauce
FILEJI DI RENATO* 19
Typical Calabrese spiral shaped pasta with pork ribs sugo in roasted garlic tomato sauce
GNOCCHETTI DI RICOTTA 19
Ricotta gnocchi in a citrus sauce with cherry tomatoes
BRANZINO ALLA CARTOCCIO 29
Mediterranean seabass pan roasted and finished in the oven in parchment paper
TAGLIATA DI FILETTO DI MANZO CON INSALATINA DI RUCOLA E FARRO 29
Filet mignon served “tagliata” style with arugola salad, parmigiano cheese and farro
POLLO ARROSTO 22
Half roasted chicken served with lemon and thyme sauce and a side of soft polenta
* available home made gluten free option

Sides

POLENTA E FUNGHI 7
Grilled polenta with mixed mushrooms and gorgonzola
PIPI E PATATI 6
Bell peppers, potatoes and eggplant pan fried in olive oil
CAVOLFIORI AL FORNO 6
Cauliflowers baked in the oven with parmigiano, nutmeg, bechamel sauce
ZUCCHINE ARROSTITE 6
Roasted summer squash with parmesan and mint

Desserts

SPUMA DI CIOCCOLATO 8
Dark chocolate mousse, sea salt flakes, extra virgin olive oil and chili powder
TIRAMISU 8
Classic mascarpone cheese and coffee tiramisu
CANNOLO 8
Classic Sicilian style cannolo filled with fresh ricotta cheese
SEMIFREDDO AL LIMONE 8
Lemon semifreddo with home made salted caramel and toasted almonds
PANNA COTTA 8
Cocuonut panna cotta with blueberry  fennel compote